THC-2-10 22 24
THC-2-10 22 24
THC-2-10 22 24
— In general, the term “food poisoning” is used to refer to any illness involving
a combination of intestinal symptoms such as nausea, vomiting and
diarrhea.
— However, the term “food poisoning” is misleading, since it groups all food-
related illnesses by symptoms, rather than by the pathogen that causes the
illness such as a toxin, bacteria or virus.
• Use countertops and cutting surfaces that can be adjusted to the right height
for different workers
• Install sinks that are the height of most workers’ hips
• Make sure that all in equipment, utensils, pots and pans needed in the
kitchens are within the height of the shortest workers
• Store heavy and frequently used items on racks that are no lower than hip
height and no higher than chest height
• Limit very low and overhead storage to items not often used
• Use tools with longer handles
• Organize work to reduce reaching, bending and squatting
• Use an elevated work platform for high work
• Remove obstacle that get in the way of work processes and work flow
• Buy and install thick rubber mat to make standing more comfortable
• Buy stools or low small benches to allow workers to change their position and
rest one leg and foot
• Workers should take breaks from standing still by walking around to increase
blood flow
• Use large rubber coated handles of knives, spoons, ladles and forks to
increase friction
• Use carts or hand trucks, buy lighter tools that allow workers to keep their
wrists straight
• Grip objects, tools, equipment and knives with the whole hand, not just a few
fingers
• Pick up smaller loads keeping wrists straight
• Pick up items from the bottom using the whole hand, avoid using only a few
fingers
• Make the handles thicker on small tools, put tool down when not in use;
attach hand heavy objects that must be lifted.
Hazard #6: Slips, Trips and Falls
• Make sure that machine guards are installed on all meat slicers, mixers,
baking machines, and similar types of equipment
• Never remove machine guards when in use
• Never operate any machine unless you are trained in its use
• Never cut meat in a slicer once it becomes too thin, use a knife to complete
the cutting
• Never wear jewelry or loose clothing which can get stuck in a machine
• Cut and slice away from the body
• Keep knives sharpened daily
• Store knives properly in knife racks, not metal or plastic containers
• Not let knives soak in soap or dirty water
• Use the correct knife for the appropriate activity
• Use a damp cloth under cutting board to reduce movement of the board
• Do not place knives near the edge of the countertop
• Carry knives by handle with the cutting edge angled down and away from you
• Never hand knife to a co-worker, place it on a surface and let the co-worker
pick it up
• Separate broken glass from trash